UPDATE: check out my Mini Blueberry Muffins How-to video!
Blueberry muffins are such a classic little treat. Great for breakfast, an afternoon snack with a cup of tea or even dessert. These Gluten Free Blueberry Muffins, made with coconut flour, are light, fluffy and satisfying.
This is the first coconut flour recipe I have posted. My favorite taste tester (that would be the beloved husband) and I had a conversation last night about my coconut flour recipes during which he gave me his blessing to post this one for blueberry muffins. The boys also gave their tacit approval by gobbling down a full batch.
Between those two stamps of approval (and several others that I won’t take the time to detail here), I would say these gluten-free blueberry muffins are ready for “prime time!” Enjoy.
Blueberry Muffins
Ingredients
- ½ cup coconut flour, sifted
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 6 large eggs
- ⅓ cup honey or agave nectar
- ⅓ cup palm shortening or grapeseed oil
- 1 tablespoon vanilla extract
- 1 cup blueberries, fresh or frozen
Instructions
- In a small bowl, combine coconut flour, salt and baking soda
- In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
- Mix dry ingredients into wet, blending with a hand mixer
- Gently fold in blueberries
- Place batter into a paper lined muffin pan
- Bake at 350°F for 20-25 minutes
- Cool and serve
Equipment
Please note: longtime readers, this recipe uses coconut flour, not almond flour. These two flours have very different properties; substituting one for the other will not work. I have had a lot of fun cooking with coconut flour and am looking forward to sharing more of these light and fluffy recipes with you!
Bonnie says
I have loved all your baking recipes…until this one. All the others are full of flavor and would satisfy every one, whether they were used to healthy eating or not. I followed this recipe and although they looked pretty they were blah. Bland.
I make your chocolate zucchini bread as muffins baked for 20 minutes and they are perfect and delicious. Same with your banana bread. And the spiced pumpkin muffins amazing!
Any suggestions for this one while blueberry season is in full swing?
Kylene says
I am new to coconut flour even though I’ve been GF for 2 years. This recipe is FANTASTIC, SO easy, and quite delicious! I tripled checked that it’s only a 1/2 cup coconut flour as it seemed so teeny in the bowl. I’m SO glad I followed the recipe exactly. These turned out so tasty!
I found you by doing a search for coconut flour recipes, and boy, did I stumble upon a gem! Thank you for sharing!
I’m going to make a second batch (as my kids and I devoured the first one already! I’m going to try to use CitrusFresh essential oil blend with poppy seeds for a fun twist.
Thank you SO much for all of your efforts and sharing these amazing recipes! I WILL be back to your site often!
Meghan says
Can you substitute coconut oil for the ones listed?
Michele says
I always have!
Tam says
I made these muffins the other day and I was a little disappointed with them. The texture was just too spongy and I’m wondering if it’s because of the coconut flour that I used. Elana, you do not recommend Bob’s Red Mill Almond Flour, but is the same true for its coconut flour (that’s all that I saw at Whole Foods)? Also, maybe I’m more used to a cake-like texture with muffins. Suggestions would be greatly appreciated!
Elana Amsterdam says
Hi Tam,
Here’s a link to the brands of coconut flour that work in my recipes:
https://elanaspantry.com/ingredients/coconut-flour/
These are the ones I have tested and that I know work well, everything else is a gamble :-)
Elana
Lori says
I use Trader Joe’s coconut flour in this recipe and it works great!
Amy says
I have to say, I am so thankful for you. You have changed the lives of my family. We now have treats (!!!) and I finally get to bring something fun when I pick my boys up from school. It means a lot to them (and me). Thank you so much! Please keep the recipes coming!!!
Ali says
I just made a half batch of this for our mini donut maker. Substituted with coconut oil and maple syrup for the oil and sweetener. They were a hit with the whole family! Can’t wait to share with my GF relatives! Thanks!
meredith peirick says
Hi. I made someone else’s recipe for vanilla cupcakes using coconut flour and they turned out awful. So I was very nervous to try your recipe. My batter was pretty runny and I used maple syrup in place of agave. My oh my, these were bomb digity! I am stoked and will make these again and again!!! I dont know you personally but I love you :)
Nara says
With a few modifications we are in love with these muffins! We have made several variations, all of which have been gobbled up by my husband and children (4 of them 5-years-old and younger). Since going grain-free in January this year we have missed “bread” type items, but these really fit the bill!
We make the recipe with two changes: raw, local honey in place of agave (since agave is a highly processed food), and coconut oil in place of grapeseed oil (for this to work well without the coconut oil clumping, bring everything to room temperature before beginning, melting the coconut over low heat if needed before adding).
Variations we love:
Banana – use 1 cup mashed banana (approximately 2 regular size bananas) in place of blueberries, and add 1 Tbsp cinnamon
Tropical – use 1/4 cup toasted coconut and 3/4 cup diced pineapple in place of blueberries
Peach – use 1 cup sliced fresh, slightly overripe, peaches in place of blueberries, and add 1/4 tsp dried ginger powder
Strawberry – use 3/4 cup sliced fresh or frozen strawberries and 1/4 cup mashed banana (about half a regular banana) in place of blueberries, and add 2 tsp cinnamon
And with the blueberry version we use frozen blueberries, rinse well, and toss in a little coconut flour before folding in.
Tayyibah says
Yum! I can’t wait to try your tropical version……thanks!
Janel says
I made these this past weekend…and I have to say I wasn’t a fan. It was way too “spongey” and “eggy” for my liking. :-(
Also, I highly recommend using dried blueberries vs. fresh. I used fresh (because my grocery store did not have dried) and this definitely added to the unwanted results.
I am a huge fan of yours though and thank you for the amazing recipes! You have always been my go-to resource since going Paleo last July. :-)
Alicia says
Hi Elana,
These look amazing! Do you think it’s okay to use coconut oil instead of the grape seed oil and coconut sugar instead of the agave syrup? Any input would be appreciated.
Thanks!